Ingredients

• 1 cup fresh orange juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 3 cloves garlic
• 3 green onions, chopped
• One 2-inch piece fresh ginger, peeled
• 1 lime, juiced
• 1 red onion, chopped
• 1 Scotch bonnet pepper
• Salt and freshly ground black pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
• 3 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon minced ginger
• 1/2 teaspoon hot sauce
• 2 green onions, diced
• 1 English cucumber, diced
• 1 mango, diced

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Instructions

1. Watch how to make this recipe.
2. Special equipment: bamboo skewers, soaked in water for 30 minutes
3. In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
4. In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.